Monday, May 30, 2011

Southern Smothered Chicken

Hello Jazzlovers..

I have louisiana cooking on my mind today...The above photo is of My Aunt and Uncles Cafe which was a staple in my life growing up..I am craving their cooking today..But making one of My GrandMothers dishes and decided to share it...So enjoy...

Smothered Chicken
1 Can Cream of Chicken soup or Cream of Mushroom soup your choice
One Whole Chicken Cut into pieces.
3 or 4 or 5 good shakes of Lea&Perrin
Season Salt to Taste
Black Pepper to Taste
Red Pepper to taste.
One or two Small onion Choppled
2 Stalks of Green Onion Chopped,
1/2or more of a  Small bell Pepper Chopped.
Garlic to taste chopped, ( I like a lot)
1/2 to 1-Stalk Celery chopped..
1 Tablespoon Soy Sauce..
1 /2 Cup of Corn oil or sunflowere oil or crisco your preference, it will not affect the taste..
1 cup flour in paper bag..

Place chicken is large bowl, season with salt, black and red pepper add Lea and Perrin and soy sauce cover chicken well with seasoning, cover and place in fridge, for 1to4 hours or longer but Minimum 1hour...turning chicken in the bowl every hour..
In the mean time chop the trinity of Bell pepper, onion and garlic and green onion and set aside..(.I know There are more than 3 but it is called the trinity at home)

Heat oil (Not too hot) in a skillet that has a cover a cover, place chicken in paper bag with flour and shake until well coated, add to frying pan piece by piece and fry until golden brown on all sides,as you remove each peice of chicken place back in to bowel with Marinade until all chicken is done...
after all the chicken is cooked pour off oil except 1 table spoon, turn heat down to low and add onion garlic bell pepper and celery stir until onion is cooked pour marinade and juices from the chicken into frying pan and stir to loosen sticky brown bits in the bottom of the pan, now add the cream soup stiring until smooth and one can of water and return chicken to frying pan and cover, simmer over low heat until chicken is tender stirring frenquently to keep from sticking...cook for 35 to 45 minutes..
Serve over Rice...( I like rice and potato salad with this dish...)

You can also use Pork chops instead of chicken..
Now for a little cooking music!!
Miss Katie Webster,
 I have loved this woman all my life and she is where I am today!!!     Trouble Blues ( Great for stirring the chicken!!!) In the kitchen Music!!     Since I Met You Baby
Now if this is for dinner!!  It is ok to open a bottle of wine, and put a lot of love in this dish!!!!
Well Jazzlovers
until Next Time,
Keep the beat!!!
Much Love DW JazzLover


  1. What a wonderful way to share part of our Louisiana heritage. Very nice Cousin.


  2. Wow! That photo takes you back in time. Reminds me of the movie Fried Green Tomatoes & the Whistle Stop inn.

    Just catching up on other posts here. Lots of soul searching & transformations going on. I guess that is what life is all about.
    We are constantly in flux and making changes, sometimes by choice, other times forced by situations.

    I am "stuck" in a dead in job... (literally- it is on a dead end street!). It is just one of those corporate places that makes you feel like no matter how hard you try & work, it's never good enough. That "the floggings will continue until morale improves" kind of vibe. It really strangles the spirit.
    But the unemployment situation in this county is bad, and now they are closing 6 schools in this area-- SIX!
    Dumping whole lot of people into the unemployment pool.
    So unemployment exponentially just got worse.

    You don't dare quit a job-- but if I could, I would in a heartbeat.

  3. Hi Fran..Thanks you for the comments..
    I think there is a mental shift in the world right now and many people are really feeling it..
    There are very limited job positions available to everyone right now which I think gives us the feeling of Helplessness..But things will turn a new direction sonn i am sure..

  4. Thanks for the recipe. Expecting guests from out of town and you have far more ingredients with your Smothered Chicken than what I've made in the past. It sounds delicious. Take care....